Matcha raspberry muffins
Hmm, a minute too long in the oven, but still so lovely! I wanted to re-make my matcha muffins, just because I think they are delicious and I love how we can use matcha in it! This recipe serves about 12 muffins, yet I have a high Ikea muffin tin and filled them all the way up instead of 3/4, HA! Made 9 delicious babes for me.
What you need:
- 2/3 cup soy or almond milk
- 1 tbsp flaxseeds
- 2 tbsp lemon juice
- 1 tsp vanilla essence
- 1/4 cup coconut oil
- 1/3 cup natural sweetener of choice, I used coconut blossom sugar
- 1 and 3/4 cup flour of choice, I used spelt
- 2 tsp baking powder
- 1/2 tsp salt, I use pink Himalayan salt
- 2 tsp matcha powder
- 1 banana
- raspberries, blueberries or chocolat chips to taste
Directions
- Pre-heat oven on 375F / 190C.
- In a small bowl combine the milk, flax seeds, lemon juice and vanilla essence and set aside for about 5 to 10 minutes.
- In a separate mixing bowl combine the flour, baking powder, sugar and salt, then sift in the matcha powder. When you use liquid sweetener, please add this in the next step.
- After melting the coconut oil, pour in a big mixing blow and add the milk mixture, stir well. Add the liquid sweetener when you didn’t use coconut blossom sugar.
- Stir in the dry ingredients and mix well, then mash in a banana and stir well.
- Add the raspberries and spoon the batter with 2 wet spoons into a greased muffin tin, or a tin with with liners and bake for about 17-20 minutes, depending on your oven, at least until a toothpick comes out clean.
Enjoy! And if you’ve tried this recipe, please tag me under #livelifelivelyrecipe! I would love to feature your creations ^_^
ღ,
Nadja